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DEGAS Sparkling Extra Dry

  • Brands Spumante
  • Product Code: DEGAS Prosecco Extra Dry
  • Availability: 1000

Sparkling Extra Dry

It is a naturally fermented sparkling wine with the Charmat method. Originated from the best grapes of the hilly production areas, it contains all the typical Prosecco fragrance. The color is pale straw yellow, the fine perlage and fruity aroma, particularly intense. Taste: harmonious and moderately full-bodied. The serving temperature is 6 ° -7 ° C.

Grape variety: Prosecco veneto

Vinification: Soft pressing of the grapes harvested by hand; low temperature fermentation in steel tanks. Second fermentation according to the Charmat method with fermentation in autoclave for about 30 days at a temperature of 16-18 °.

Description Sparkling wines are those wines characterized, at the opening of the bottle, by the production of foam, due to the presence inside it of carbon dioxide not added from the outside but produced by fermentation (ie natural sparkling wines). Although one often hears and reads "sparkling wine and champagne" as if they were two different categories of wine, it should be clarified that the generic term sparkling wine designates an overall typology of wine, defined by law. This typology is made up of many different products, including champagne (which, moreover, is one of the classic French method sparkling wines, the one par excellence, but certainly not the only one given that there are also various crémants without counting the numerous Martinotti-charmat sparkling wines). The ancestor of sparkling wine, champagne, was born in France in the abbey of Hautvillers by the monk Dom Pierre Pérignon in the seventeenth century. Some writings from the Roman period report wines with natural effervescence, but most probably the Romans drank the must that still had to become wine; in fact, in order to put into practice the sparkling process, there is a need for a watertight container, like the bottle, which allows to maintain an overpressure of 6 atmospheres at 20 ° C. The first Italian sparkling wine, called "Italian champagne", was born in 1865 as a result of the synergistic work between the Gancia Brothers and Count Augusto di Vistarino who imported the Pinot Noir vine shoots from Burgundy. For the "Italian champagne" the syrups that French producers added at the end of processing, obtaining a type of champagne based on muscat, superior to the French and obtained at lower costs. In natural sparkling wines carbon dioxide (CO2) was formed by refermentation of wine in the bottles being able to use two different methods: the Champenoise method or classic method or traditional method or method of refermentation in the bottle; the Charmat method or Martinotti method or method of refermentation in autoclave or Italian method. Neutral vines are used for the production of classic method sparkling wines; if white wine, the product is called blanc de blancs (white wine from white grapes), while if black grapes are used the product is called blanc de noirs (white wine from black grapes). The main ones are Chardonnay, Pinot Noir and Pinot Blanc, in addition to Pinot Meunier (but only in Champagne), Pinot Gris and Riesling. Other vines that give excellent results are the Verdicchio in the Marche, the peat in Sardinia and the Iinzola in Sicily. A high temperature range between day and night, good light exposure, well-drained and calcareous soils are optimal conditions for obtaining grapes suitable for sparkling wine, with good acidity and excellent aromas; Oltrepò Pavese is a land of vocation for sparkling wine, in addition to Franciacorta, but also in the South, in the land of San Severo DOC sparkling wines are produced from native Bombino white grapes with particular characteristics. The particular latitude, combined with the great contribution of the sun and scarce rainfall during the year, allow the white Bombino of this area to express its best qualities precisely through the sparkling process. In the Charmat method aromatic grapes are preferred such as the white muscat, the Malvasia and the brachetto, the main ones; or you can use other vines with more nuanced aromas such as yellow muscat, glera (from which Prosecco is obtained) and black aleatico (semi-aromatic grapes). However the vast majority of bottles of sparkling wine (both in Italy and in the world) is made with the Charmat method, using the most varied grapes, white and black.

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